pomme fizz

Beth Cleary, Pigalle-Boston, MA
Adapted by StarChefs

Want bubbly without all the booze? This drink features a combination of non-alcoholic sparkling cider and sweet vermouth. The sweet vermouth is easily substituted with more sparkling cider or apple concentrate, if you're looking for a completely non-alcoholic treat.

Yield: 1 4-ounce serving

  • 1½ ounces sweet vermouth
  • ½ ounce apple concentrate
  • 2 ounces sparkling apple cider (preferably dry cider from Normandy, France) (Champagne can be substituted)
  • apple chip (see recipe below)

To prepare the cocktail: Put the vermouth and apple syrup in a shaker half-filled with ice and shake vigorously. Strain the mixture into a champagne glass. Fill the rest of the way with sparkling apple cider and garnish with an apple chip.

Apple Chips

  • 1-2 apples
  • 1 cup simple syrup (see recipe below)

To prepare the apple chips: Preheat the oven to 325ºF. Using a mandolin or a sharp knife, slice an apple into round 1/8-inch thick discs. Dip the chips into the simple syrup and bake on a Silpat or parchment-lined baking sheet. After 8 minutes, turn the chips. Before they get crispy, take them out of the oven. Turn them again and let them air cool on a rack until they become crisp.

Simple syrup

  • ½ cup sugar
  • ½ cup water

To prepare the simple syrup: Combine the sugar and water in a saucepan and bring to a boil. Cool before using.

You can find this treat at Pigalle, a "French country" restaurant located in Boston's theater district. While Cocktaillier Beth Cleary concocts a host of inventive drinks, Chef Marc Orfaly serves up traditional French fare in an intimate setting.